Pistachio and Parmesan Crusted Fish

Pistachio and Parmesan Crusted Fish Fish seems to have a love affair with all kinds of nuts

Pistachio and Parmesan Crusted Fish
Fish seems to have a love affair with all kinds of nuts

Pistachio and Parmesan Crusted Fish

 

2 Servings

Net Carbohydrates              4 grams per serving

Chef’s Note: I always wonder why people go UGH! when they see a fish recipe. Chef’s world over have dressed fish with sauces and lemons and wine to make it more palatable to those WHO think they don’t like it. The truth is that fish seems to love nuts. The crust if forms and the flavor combination takes a humble fish to new heights.

2 -8 ounce portions of a mild white fish (cod, haddock, tilapia etc.)

¼ cup shelled pistachios

2- TBSP. grated parmesan cheese

Salt & Pepper to taste (AND your doctor’s advice)

2- TBSP. fresh parsley

1 TBSP. fresh dill

Juice and zest of ½ lemon

1 TBSP. olive oil or canola oil

HOW TO PREPARE THE RECIPE

Pre heat oven to 425°

In the bowl of a small food processor or blender all of the ingredients EXCEPT the fish.

Dry the fish as best as you can. Place in the bottom of a baking pan lined with foil (for easy clean up). Evenly distribute the seasoning mixture over the fish. Allow to sit for ½ hour or up to 2 hours.

Bake for 10 minutes per inch of fish. Finish under the broiler  for 10- 20 seconds to crisp the crust.